Best Beef Tenderloin Sandwiches Recipe (Leftover Tenderloin)
User Reviews
5
15 reviews
Excellent
-
Prep Time
10 mins
-
Cook Time
20 mins
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Total Time
30 mins
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Servings
4 -6 sandwiches
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Calories
773 kcal
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Course
Main Course
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Cuisine
American
Best Beef Tenderloin Sandwiches Recipe (Leftover Tenderloin)
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These sandwiches feature sliced beef tenderloin tossed in a savory mixture of Worcestershire sauce, garlic, and Dijon mustard, cooked with caramelized onions, mushrooms, and bell peppers. Served on hoagie or similar rolls with optional provolone cheese, the sandwiches offer a balance of tender meat, sautéed vegetables, and robust flavors. This recipe is a flexible way to use leftover beef tenderloin or steak, creating a hearty sandwich with a savory sauce.
Description
The Best Beef Tenderloin Sandwiches Recipe utilizes thin slices of beef tenderloin marinated briefly in a blend of Worcestershire sauce, minced garlic, Dijon mustard, kosher salt, and black pepper. The meat is cooked with butter and high-heat oil, while onions, mushrooms, and bell peppers are sautéed until caramelized and tender, adding sweetness and depth. The sautéed vegetables combine with the meat to create a flavorful mixture. Optional provolone or white American cheese slices can be melted over the filling in the rolls. These sandwiches can be made with various bread types and customized with additional toppings or sauces. The recipe provides flexibility in choice of cooking oil, meat cuts, and spice adjustments to suit preferences. Serving suggestions include pairing with au jus or horseradish mayonnaise for added richness.
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Ingredients
- 1 ½ - 3 pounds beef tenderloin or steak - slice thin, leftover
- 2 tablespoons butter plus extra for rolls
- 1 tablespoon neutral cooking oil use a high heat oil, such as Avocado oil, generic cooking oil
- 2 cloves garlic minced
- 1-2 teaspoon Dijon mustard
- 2-4 tablespoons Worcestershire sauce
- 1 large onion sliced into strips, yellow, white or red onion
- 1 package mushroom about 1 cup, sliced
- 2 bell pepper cut into strips (use your favorite; green, yellow, red, orange
- ½ teaspoon kosher salt
- ½ teaspoon black pepper
- 4-6 hoagie roll Ciabata, French or Slider Rolls
- 4-6 lices provolone cheese or white American cheese (optional)
Instructions
- Cut tenderloin (1 ½ - 3 pounds) across the grain about ⅛ - ¼ inch thick and trim any fat. Plan on about 1/3 pound per sandwich. Tip: Adjust your sauce based on the amount of meat you are using. Mix Worcestershire sauce (2-3 TBL), garlic (2 cloves, minced), Dijon mustard (1-2 teaspoons), kosher salt (1/4 tsp) and pepper (¼ tsp) in a medium bowl. Add the sliced meat and toss to coat. Allow to sit while you prepare the rest of the recipe.
- Preheat a large heavy duty skillet (such as a cast iron pan) over medium-high heat, until hot, add the butter (2 TBL) and oil (1 TBL) until shimmering. Or preheat a griddle (such as a Blackstone griddle) on medium-high for 10-15 minutes. Spread some oil over the griddle.
- Add the onions (1 sliced), mushrooms (1 cup sliced) and peppers (sliced) to the skillet or griddle (over medium-low heat) and saute until the onions and peppers are caramelized and tender, about 7-10 minutes.Remove the peppers, mushrooms and onions to a plate with a slotted spoon.
- Increase the heat to medium-high, add additional 1 tablespoon of oil (if needed). Using tongs, add the steak into the hot skillet or griddle and toss it around for 3 minutes or so, return the onions, mushrooms and peppers, tossing with the steak until hot.
- If adding cheese, remove skillet from heat, add cheese and cover until melted. While the cheese is melting, heat another large skillet or griddle over medium-high heat, spread butter on cut side of hoagie rolls and grill until toasted.
- Place steak onto sandwich rolls, adding extra cheese if desired. Drool away!
Equipments used:
Notes
- Adjust the amount of meat and vegetables to your preference; nutritional information will vary accordingly.
- Use high-heat oils like avocado, canola, or safflower oil instead of olive oil for sautéing.
- Various cuts of beef can be used, including leftover roast beef, ribeye, prime rib, or filet mignon.
- Try sliders with smaller chopped beef using slider or Hawaiian rolls for a different presentation.
- Add spice with your preferred spicy mustard, chili powder, or red pepper flakes to make a hot version.
- Experiment with different bread options such as Texas toast, ciabatta, or French rolls.
- Optional sauces like au jus, blue cheese, Gorgonzola sauce, or horseradish mayo complement the sandwiches well.
- Top with tomatoes or a little melted butter to enhance the flavor further.
Nutrition Information
Show Details
Serving
1sandwich
Calories
773kcal
(39%)
Carbohydrates
44g
(15%)
Protein
39g
(78%)
Fat
49g
(75%)
Saturated Fat
19g
(95%)
Polyunsaturated Fat
3g
(18%)
Monounsaturated Fat
19g
(95%)
Trans Fat
0.2g
(10%)
Cholesterol
134mg
(45%)
Sodium
1133mg
(47%)
Potassium
955mg
(20%)
Fiber
4g
(16%)
Sugar
10g
(20%)
Vitamin A
2046IU
(41%)
Vitamin C
82mg
(91%)
Calcium
47mg
(5%)
Iron
16mg
(89%)
Nutrition Facts
Serving: 4-6 sandwiches
Amount Per Serving
Calories 773 kcal
% Daily Value*
| Serving | 1sandwich | |
| Calories | 773kcal | 39% |
| Carbohydrates | 44g | 15% |
| Protein | 39g | 78% |
| Fat | 49g | 75% |
| Saturated Fat | 19g | 95% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 19g | 95% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 134mg | 45% |
| Sodium | 1133mg | 47% |
| Potassium | 955mg | 20% |
| Fiber | 4g | 16% |
| Sugar | 10g | 20% |
| Vitamin A | 2046IU | 41% |
| Vitamin C | 82mg | 91% |
| Calcium | 47mg | 5% |
| Iron | 16mg | 89% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
15 reviews
Excellent
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